Wine with Fondue: A True Sales Guarantee

As early as Homer’s Odyssey, in Book XI, the heroes enjoyed something that could be described as an ancient form of fondue – a mixture of grated goat’s cheese, wine, and flour. But it was the monks of medieval Switzerland who truly perfected the dish. During Lent, when solid food was forbidden, they melted cheese in a large cauldron to sustain themselves. Thus, the Swiss national dish was born.

However, cheese fondue was not limited to Switzerland – the people of Piedmont in Italy and Savoie in France were enjoying similar creations as early as the Middle Ages. The more modern extension of fondue with meat, fish, and vegetables – cooked in either broth or hot oil – originates in Asia. The legendary hot pot (known as Huoguo in China and Shabu Shabu in Japan) has since gained popularity across Europe, Oceania, and the Americas.

Wine and Fondue in Specialised Wine Retail – In-Store and Online

Especially brick-and-mortar wine shops can position themselves as perfect advisors on culinary topics. For example, offer special tastings or workshops on the subject. If that's too much effort for you, simply run a themed week on wine with fondue by setting up a dedicated sales area featuring suitable wines. Or address the combination of wines with different types of fondue in one of your newsletters. This is particularly worthwhile for wine retailers who sell both in-store and online.

And oh! Online sales! A dedicated landing page is especially worthwhile here, where you can give your customers detailed recommendations for their next fondue experience. All embedded in useful tips and edutainment, of course. This not only boosts your sales, but also offers real added value. And that can lead to loyal new customers.

In addition, both online and in-store, you of course have the option to offer curated tasting packages. For example, with a “Cheese Fondue Delight Package” or a “Meat Fondue Experience Box” featuring wines specifically chosen to suit the occasion. If you want to take it up a notch, you can also partner with an online cheese or meat supplier and deliver the right base ingredients along with it. Such collaborations also work in-store with local cheese shops or your trusted butcher. Often, these partners are quite grateful to offer a small, clearly explained wine selection that complements their own range. If your wines have a good margin, the commission to be paid is usually not a problem either.

Wine with Fondue in Food Retail

Food retailers can also benefit from the wine and fondue combination.
Through targeted placement, you can position wine shelves near the cheese and meat counters and equip them with appealing signs offering recommendations for fondue pairings.

Collaborations with local wine merchants or winemakers can enable you to offer exclusive wines that are perfectly matched to the fondue ingredients in your assortment. Think of seasonal promotions where cheese and wine packages are offered at an attractive price.

Wine with Fondue in the Hospitality Sector

For restaurants that offer fondue, wine pairing is a must. A well-thought-out wine list that provides targeted recommendations for each type of fondue can significantly increase the revenue per table. The service staff can be trained to actively suggest wines to guests that go beyond the standard options.

Offer wine pairings by the glass to give guests the opportunity to try different combinations. Fondue evenings with a fixed wine pairing, where a new wine is served with each course, can become an unforgettable experience and help increase occupancy during the winter months.

Matching wines for your customers' fondue dishes

You probably already know best yourself which wines pair well with fondue. But it never hurts to have a small, compact overview at hand – especially when you need to make a quick recommendation. That’s why we’re now sharing our pairing tips.

Swiss Cheese Fondue

Dry and high-acidity white wines are ideal with rich cheese fondue. The classic choice here is Chasselas, also known as Fendant or Gutedel. Its light minerality and delicate fruit notes harmonise perfectly with the creaminess of the cheese. A dry Silvaner from Alsace, Franconia or Rheinhessen with its subtle spiciness and crisp acidity is also an excellent option. For those who prefer more powerful wines, a dry Riesling from the Rheingau is recommended, as its pronounced acidity cuts through the richness of the fondue.

If the cheese fondue is refined with truffles, a matured, oak-aged Chardonnay from Burgundy is a great match – as is a finely mineral Champagne. A Pinot Blanc from Germany or Austria can also be a suitable choice.
If your customers specifically ask for a red wine with cheese fondue, Pinot Noir is generally the first choice – closely followed by Vernatsch from South Tyrol or its Württemberg counterpart Trollinger. These grape varieties have thin skins and therefore produce wines with low tannins, which is important, as high tannins would clash with the fat in the cheese. Gamay from Beaujolais is also a good choice for this reason.

Fondue with Red Meat

A medium to full-bodied red wine with well-integrated tannins and balanced acidity is ideal. A Merlot from Bordeaux, a full-bodied Tempranillo from Rioja or a Cabernet Sauvignon from California with its rich berry aromas and subtle spice notes pair wonderfully with beef.
For lovers of Italian wines, a Chianti Classico or a Barbera, with its lively acidity and sour cherry notes, is a great alternative.

Lamb and game call for more robust, spicier red wines. A Syrah from the Rhône with its notes of dark berries, pepper and smoke, a powerful Cabernet Sauvignon or a spicy Zinfandel from California are the right choice here. A Bordeaux blend with its complex flavour profile is also an excellent option.

Fondue with Pork or Veal

Light red wines are ideal here. A light, fruity Pinot Noir from Germany or Burgundy, a light Gamay from Beaujolais or a Zweigelt from Austria with its peppery notes and red berry aromas are excellent companions.

If the meat is more delicate, a white wine is also a good choice. A dry, full-bodied Pinot Gris from Baden with its nutty notes and ripe fruit pairs well. An oak-aged Sauvignon Blanc from Styria that isn’t too grassy can also work well – the same goes for a barrel-aged Chardonnay.

Fondue with Poultry

Chicken, turkey and the like pair very well with Chardonnay from stainless steel tanks, as it usually offers higher acidity. Classic examples include wines from Chablis or the Loire Valley. Silvaner from Franconia or Chasselas from Switzerland are also excellent options. Both offer pronounced acidity and fine mineral notes.
Pinot Blanc and Pinot Gris are also frequently served with fondue – depending on whether your guests prefer something more delicate and subtle or fruitier and more expressive.
Chenin Blanc from the Loire or South Africa is another very good match.

Fondue with Fish and Seafood

Welcome to the light and refreshing side of enjoyment! Sauvignon Blanc is a classic companion here – especially when it comes from the Loire Valley, from appellations like Sancerre or Pouilly-Fumé. These wines often feature vibrant acidity and lovely mineral notes, which pair beautifully with the salty, iodine-rich character of seafood and fish.
Albariño from Rías Baixas with its minerality is an excellent match – as is Vinho Verde. Both are great lighter options.

Grüner Veltliner from Austria is known for its peppery notes and aromas of green apple and citrus. It has a lively acidity and subtle spiciness that work well with the maritime flavours.
A dry, light rosé, ideally from Provence or Languedoc, is also an excellent option. Its subtle red berry fruit and refreshing acidity make it a versatile pairing – suited to both fish and seafood.

Variety for your customers – revenue for you

You see: the topic of wine with fondue offers great potential for the international specialised wine trade as well as for the hospitality sector. And it can be marketed very effectively with minimal effort. When planning your sales campaigns, be sure to think in a cross-channel way. Landing pages, newsletters, podcasts and, of course, social media are standard channels that are well worth using. Ideally in multiple variations, so that you can produce and distribute several pieces of content from just one theme. This not only boosts sales – it also strengthens your brand. A true win-win situation.